Lasagne is a delicious and hearty meal, with lots of different variations whatever your taste. Mary Berry's version has remained a favourite for more than 50 years and can be prepared quickly.

The recipe instructions note: "This is Mary's classic lasagne, which has been perfected over the years. For the best results, leave the lasagne to stand for six hours before cooking." When Mary initially created this dish during the 1970s, she used dripping to cook the meat and vegetables. While this does provide a deep, meaty taste, olive oil is now the preferred option.

This recipe feeds eight to 10 people, making it perfect for entertaining guests or catering for a large family. Here's how to make it.

Ingredients

For the ragu:

• Two tablespoons of olive oil
• 900g beef mince
• Two onions, roughly chopped
• Four sticks of celery, finely chopped
• Two garlic cloves, crushed
• Two level tablespoons of plain flour
• 150ml beef stock
• One tablespoon of redcurrant jelly or one teaspoon of caster sugar, optional
• Three tablespoons of tomato puree
• One tablespoon of chopped thyme
• Two 400g tins of chopped tomatoes

For the white sauce:

• 50g butter
• 50g plain flour
• 750ml hot milk
• Two teaspoons of Dijon mustard
• 50g Parmesan, finely grated
• Salt and freshly ground black pepper

For the lasagne:

• 12 lasagne sheets
• 75g mature cheddar, grated

Method

Preheat the oven to 160°C/140°C Fan. For the ragu, heat a large frying pan until hot and add the oil. Brown the mince thoroughly in the pan, then set aside by transferring it onto a plate.

Dice the onion, celery and garlic, adding them to the pan until softened. Return the meat to the pan and incorporate the flour.

Add the stock and bring to the boil. Stir in the redcurrant jelly or sugar, tomato puree and thyme, mixing well.

Add the tinned tomatoes. Return to the boil, cover with a lid and allow to simmer in the oven for one to one and a half hours, or until the beef is beautifully tender.

To prepare the white sauce, melt the butter in a saucepan. Add the flour and cook for one minute on the heat.

Gradually incorporate the hot milk while whisking continuously until the sauce has thickened to the desired consistency. Mix in the Dijon mustard and Parmesan, then season liberally with salt and pepper.

To assemble the lasagne, layer one-third of the meat sauce across the base of a 2.3L shallow ovenproof dish. Spoon one-third of the white sauce on top.

Season to taste with salt and pepper. Arrange a single layer of lasagne sheets over this.

Spread half the remaining meat sauce across the pasta, followed by half the leftover white sauce. Add salt and pepper to taste.

Place another layer of lasagne sheets down, then finish with the final portions of meat sauce and white sauce. Top with the grated cheddar. Cover it and place it in the fridge for six hours prior to cooking, then preheat the oven to 200°C/180°C Fan. Pop it in the oven for 45 minutes, or until the top is golden brown, the edges are bubbling, and the pasta has softened.